German Chocolate Cake

This is the WORST CAKE RECIPE. Do NOT waste your time. When I was making the batter, I knew that this recipe was strange. The final result of the batter looked more like whipped chocolate frosting than cake batter. The finished product was… Dry. Cracked when touched. The middle sank as I saw most people’s cake did when making this. Turning the cakes out from the pans was a disaster…they didn’t stay together at all. The frosting sucks too. Way too sweet with 2 CANS of sweetened condensed milk. I only added one can after reading another review and still was not fond of it. I didn’t even eat a slice. I threw the entire thing away. Pathetic recipe.

It’s very dense and the frosting is very good (although got very thick in less time than written). But as another reviewer stated it’s not super moist. Calling it dry is a little harsh but it’s not the best cake I’ve ever made.

Made as written except I made in a 9x13 and cut the frosting in half and it was still enough for a thick layer over the top.

This cake was amazing. I increased the recipe by half and baked using two 8 inch pans along with a small Bundt pan. I had no issues with the center falling and not cooking. I followed the recipe, allowing eggs, butter, and buttermilk to get to room temperature. I also alternated the buttermilk and flour as stated in the recipe. I baked in a gas oven at 350 for 35 minutes. Both the round pans had nice domes when done.

Disappointing. Easy to make but the cake was dry and could have used more eggs and some sour cream. The frosting was over the top too sweet. I should have known better with two whole cans of sweetened condensed milk. I'll go back to the recipe in There's Always Room for Chocolate next time.

I made this and had no problems. It was one of the best things I've made. I used smaller pans for personal size cakes.

I'd give it 5 stars except the actual recipe has typos. I guessed and used sticks of butter, never figured out what the room temperature butter was for. Also used darker chocolate than semi sweet, evaporated milk instead of condensed and unsweetened coconut. The frosting turned out perfectly - just sweet enough. Will definitely be making this again.

Should have read the comments first! Like many of you, I was suckered by the many 5 star reviews! My cake also fell in the center in spite of cooking for 35 minutes...does not look pretty at all. I’m a pretty decent baker so this is definitely a flaw of the recipe. We will see how it tastes later but I won’t be using this recipe again. Or trusting 5 star reviews on this site.

Why did they all sink? I made them twice. First they sank too but I had opened oven door so I thought that was it. Ugh! So this time I bumped up temp to 365 and added 1Tbs of flour. Didn’t help! I live at high altitude, is that it?Why???? The cake is super yummy and moist it just looks horrible.

I used this recipe for my husbands 40th birthday and it was an absolute hit!! I just added a chocolate ganache on top and a 1 tsp of baking powder!! It was perfect - I will share it in my Instagram @lorenasmenu

So I made this cake for my dad's birthday and I did not look at the comments until I was like halfway through the process and they totally threw me for a loop. I am no baker, just a really inexperienced college kid, but this cake honestly turned out beautifully. Yes, the cake itself was a bit basic, but mine did not fall at all. And I am glad it was a little on the simple side, because the frosting is so rich and indulgent. The only difference I did was beat the sugar and egg mixture for considerably longer, maybe 6 minutes in total. If you wanted more robust flavor to the cake, I also recommend adding more melted chocolate or more cocoa powder. I also added 12 oz of coconut to my frosting instead of 10. I honestly have no real baking experience, but my whole family loved this cake as well as some neighbors. I accompanied it with some homemade double vanilla bourbon ice cream and I would do it again in heart beat!

Literally no part of this recipe worked. After 30 minutes at 350, the cake was completely liquid on the inside. I had to leave it in the oven for about 45 minutes, the last 15 covered with tin foil, and the ultimate texture was chewy and tough. It crumbled to pieces when I took the parchment paper off. To top it all, the frosting REFUSED to thicken. This was a waste of three hours of my life and now my mom has no birthday cake. Very sorry I didn't read the comments first.

I had high hopes for this cake, given it had 5 stars! Instead I was shocked and disappointed. I followed the directions to a T and did everything I was suppose to but my cakes cake out absolutely horrible! It exploded in the oven! Overflowed and then deflated in the middle! The cake is sticky but dry and gross. Such a huge disappointment! DO NOT MAKE THIS CAKE! IT SUCKS I'M SORRY! SUCH A WASTE OF INGREDIENTS!

I made this because of the nearly 6K "5 Star" reviews. I didn't realize, until this recipe, that reviews could be faked/bought. The cake was terribly dry and, like others have said, fell in the middle. In addition, the frosting is cloyingly sweet. German chocolate cake is generally sweet to begin with, but without a darker chocolate sponge to balance out the sweetness, it is just sickly. And you end up with more than double what you could possibly use for this recipe. Not only will I never make this particular recipe again, but I will never again support a recipe site that clearly fakes its reviews.

I made this and the frosting recipe is phenomenal the chocolate cake is mediocre at best. It wasn’t dry but I was just... okay, nothing to write home about

I'm guessing they bought reviews. 5,748 "5" ratings and then these three real reviews. was going to make this but now I'll skip

This cake was so incredible, I am definitely saving this recipe! The cake itself was very moist and the frosting is so good too. I'd imagine that if the cake turned out dry for others it was due to overmixing or overbaking - because mine turned out so moist. I should disclaim that i wanted it to look a bit more pretty, so I made my own chocolate buttercream for the exterior, but the filling and top of cake is loaded with the coconut pecan frosting! YUM. I made a double cake recipe for this 4 layered 6" cake, and had extra batter to make a single 8" round cake for my family as well. A single batch of frosting went a long way for the doubled cake.

no Cap this shit slaps

I made this recipe for my family and it was a hit....because of the frosting. The cake itself is dry as dirt and completely uninspired. I made the cake in three pans instead of two so that there wouldn't be such a heap of filling in each layer. It was still a generous 3/4 inch of filling. Do yourself a favor and find a moist fudge cake recipe and use this frosting recipe.

I've made this cake three times - and each time the middle fell - as it was cooling. I'm a pretty good baker and I cannot understand what happened. With all of these fabulous reviews I'm really stumped. The soda was new, the middle was cooked, the chocolate was gently folded in and it still fell. Any ideas would be helpful as I wouldn't make it again.